How to Cook a Whole Lamb on a Spit Rotisserie
Table of Contents
How to Cook a Whole Lamb on a Spit Rotisserie | A Low and Slow Cook to Perfection
When our customer Ty recently hired a spit rotisserie from us and cooked a whole 22kg lamb, the result was so incredible that we had to share it. The entire lamb was so tender and juicy, the meat effortlessly slid off the bone. It was also infused with the rich flavours of fresh herbs, lemons, and a homemade rub, which was all kissed by the smoke of Queensland sourced Gidgee charcoal.
Let me walk you through the process, step by step, using top-quality ingredients, and the careful attention that turned this into a feast to remember.
If you prefer to watch the process we made a short video preparing the lamb on our you tube channel below.
1. Choosing The Right Lamb for the Job
For this cook, Ty selected a 25kg whole lamb. When you're looking for a lamb, make sure it's fresh, grass fed, and ideally sourced from a reputable local butcher or farm. A whole lamb of this weight ensures there’s enough meat to feed a crowd of around 40 people while also being the perfect size for a 1500mm spit rotisserie.
Note: If you go much larger, you may encounter challenges like the meat having too much fat, balancing the lamb on the rotisserie or the meat not cooking evenly. If smaller, you risk losing some of the tenderness from the "low and slow" process.
2. Preparing the Lamb | The Rub and Stuffing
The secret to a lamb that bursts with flavour is all in the preparation.
This homemade rub will bring out the natural flavours of the lamb while adding a savory punch. Here's the recipe that was used:
Homemade Lamb Rub Ingredients:
- 3 tbsp olive oil – to coat the lamb and lock in moisture
- 2 tbsp smoked paprika – adds a deep, smoky flavour that complements the charcoal
- 2 tbsp ground thyme – for a touch of earthiness
- 2 tbsp coarse sea salt – essential for seasoning and drawing out moisture
- 2 tbsp cracked black pepper – brings heat and flavour
- 3 tbsp dried rosemary – for that authentic Mediterranean touch
- 2 tbsp brown sugar (optional) – balances the savory elements with a hint of sweetness
Massage this rub generously over the lamb, making sure to coat every inch of it, from top to bottom. Don’t skip the under belly! Then let it sit for at least an hour to allow the flavours to penetrate the meat. (Ideally you would do this the night before)
Stuffing the Stomach Cavity:
While the rub does wonders, we took it a step further by stuffing the stomach cavity with fresh ingredients that will infuse the lamb with additional layers of flavour as it cooks and also helps to keep the meat juicy over the long cook. Here’s what we used:
- 6 large onions, halved
- 4 lemons, halved
- 8-10 cloves of garlic
- A generous bunch of fresh rosemary, picked from the garden
The onions bring sweetness, the lemons add a citrus brightness, the garlic provides depth, and the rosemary offers that unmistakable herby aroma that pairs so well with lamb.
3. The Charcoal
The choice of charcoal can take your rotisserie cook from good to unforgettable. We always use Gidgee charcoal sourced from Queensland. Gidgee is known for its long burn time and reliable heat, which makes it perfect for slow-roasting meats like lamb. The wood imparts a subtle smoky flavour without overwhelming the natural flavours of the lamb and herbs.
Make sure to arrange your charcoal in a way that creates an even heat. We scattered the coals evenly under the lamb while adding a little extra around the meaty areas like the shoulders and chest. This ensures you end up with a beautiful, consistent cook throughout the whole animal.
4. Rotisserie Setup | Balance is Key
When cooking a whole lamb on a spit, balance is one of the most important steps not to skip. You’ll need to secure the lamb tightly on the spit rod (we used 2 large prongs and a back brace), making sure the weight is evenly distributed. If one side is heavier than the other, you’ll have uneven cooking, with some parts of the lamb overcooked and others undercooked.
We used butcher’s twine to tie the lamb at various points, particularly around the legs, back, and neck to prevent it from flopping around as it rotates. Once secured, a final check to ensure it spins evenly is essential before adding the charcoal
5. Cooking Low and Slow | The 8-Hour Process
This is where patience comes into play. Cooking a whole lamb is not a quick process, but trust me the wait is well worth it.
We cooked this 25kg lamb low and slow for about 8 hours, rotating the spit slowly over moderate heat. The aim is to maintain a consistent temperature of around 250-275°F (120-135°C). This slow cooking process allows the lamb to render its fat slowly, ensuring that the meat becomes incredibly tender and doesn't dry out.
Every hour or so, I’d check the coals, adding more Gidgee charcoal as needed to maintain a steady heat. Occasionally, every half an hour or so I would baste the lamb with a mixture of olive oil, lemon juice, and fresh herbs to keep it moist and to add even more flavour as the lamb slowly cooked to perfection.
6. The Final Stage of Cooking
After about 7 hours, I started checking the internal temperature of the lamb using a meat thermometer. For lamb, you’re looking for an internal temperature of about 145°F (63°C) for medium-rare, or up to 160°F (71°C) for medium. We aimed for the lower end of that spectrum because we wanted tender, juicy meat with a slightly pink centre.
Once it hit the desired temperature, we let it cook for another 30 minutes to make sure all the flavours had fully developed, and the lamb had a beautiful, crispy exterior.
7. Resting and Carving the Lamb
After all that time on the spit, it’s tempting to dig in immediately. But there is one final part to complete the process, rest the lamb!. Once off the rotisserie, let the lamb rest for at least 30 minutes. This allows the juices to redistribute throughout the meat, making sure every bite is as juicy as possible.
8. The Result: A Feast to Remember
What emerged from that 8-hour cook was nothing short of spectacular. Every person was well fed and couldn't stop raving about how incredible it tasted. The lamb was so tender, the meat practically fell off the bone. Each bite was infused with a citrus brightness from the lemons, the punch of rosemary, and the deep, smoky flavour of the Gidgee charcoal.
It was served on rolls with a gravy that was made from the fat the dripped from the lamb. Also had two large potato bakes and salads that paired well with the amazing pieces of lamb.
➡ We also have a detailed blog on cooking a whole pig on a spit
9. Need a Whole Spit Rotisserie Hire? We've Got You Covered!
If the idea of cooking an entire lamb, pig or any other roast meat on a spit sounds like a dream but you’re unsure about the equipment or the process, we’ve got you covered.
We offer a whole hire service for full animals and roast meats on a spit rotisserie, servicing the greater Brisbane region, northside, and Gold Coast. Whether you want to cook lamb, pork, beef, or something else, we’ll provide everything you need to create an unforgettable cooking experience, from the spit setup to expert tips on how to get the most tender, flavourful results, we will help you every step of the way.
Below is where you will find all the information you need regarding our spit hire service
10. Share Your Experiences and Tips!
Have you cooked a whole lamb, pig (or any other roast) on a spit rotisserie? We’d love to hear your experiences! Share your tips, tricks, or even your favourite rub recipes in the comments below. Cooking is all about learning and sharing, so let’s build a community of rotisserie enthusiasts. Whether you’re a first timer or a professional, we’re all in this delicious journey together!
Leave a comment